Flavored with soy sauce, hoisin sauce, Asian chili sauce, sriracha, and a bit of maple syrup to balance it all together, this salmon sauce is abundant in deeply flavorful ingredients and perfect for enhancing your flakey salmon filets!
Why this recipe works
One of the most popular ways to dress up salmon is to use a lemon cream sauce like we did in our baked salmon recipe, but today we’re switching it up by adding a little heat to the mix with this rich and spicy salmon sauce. If you enjoy a bit of tongue tingling, you’re going to love this one.
A little sweetness here, a little saltiness there, and a good level of spice creates one mouth-watering sauce that truly elevates salmon in the best of ways.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
HEAT – The spice in this sauce comes from both the Asian chili sauce and the sriracha. For additional heat, try adding some crushed red pepper flakes.
SOY SAUCE – This recipe calls for low-sodium soy sauce. If using regular soy sauce, it might be a little saltier than our version.
MAPLE SYRUP – You can substitute with honey if desired.
How to Make Salmon Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add all ingredients except the cornstarch and water to a medium skillet.
- Bring to a boil over medium heat, whisking occasionally.
- Make a slurry from the cornstarch and water by whisking it together.
- With sauce bubbling on the stove, slowly add the cornstarch mixture.
- With the heat still on medium, cook for 3-4 minutes more, whisking occasionally, until sauce thickens a bit.
- Drizzle over cooked salmon or serve as a dipping sauce.
Frequently Asked Questions & Expert Tips
Store leftover sauce in an air-tight container kept in the refrigerator for up to 3 days. Reheat gently before serving.
Serving Suggestions
Serve this salmon sauce over tender grilled salmon, baked salmon, or poached salmon with a side of white rice to soak up all the flavors. You can also drizzle it over the top of salmon tacos or use it as a dipping sauce. Enjoy!
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Salmon Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ¼ cup low sodium soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons hoisin sauce
- ½ Tablespoons Asian chili sauce
- ½ Tablespoon sriracha
- 2 Tablespoons maple syrup
- ½ Tablespoon cornstarch
- ¼ cup water
Things You’ll Need
Before You Begin
- For additional heat, try adding some crushed red pepper flakes.
- This recipe calls for low sodium soy sauce. If using regular soy sauce, it might be a little saltier than our version.
- You can substitute the maple syrup with honey if desired.
Instructions
- Add all ingredients except the cornstarch and water to a medium skillet.
- Bring to a boil over medium heat, whisking occasionally.
- Make a slurry from the cornstarch and water by whisking it together.
- With sauce bubbling on the stove, slowly add the cornstarch mixture.
- With heat still on medium, cook for 3-4 minutes more, whisking occasionally, until sauce thickens a bit.
- Drizzle over cooked salmon or serve as dipping sauce.
Nutrition
Chef Antoine Davis
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Prince says
Yummy